Ingredients
Equipment
Method
- Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm (8-inch) square baking tin with parchment paper, leaving an overhang to help lift the brownies out later. For a heart shape, you can use a heart-shaped tin directly or bake in a square and cut out later.150 g unsalted butter
- In a heatproof bowl set over a saucepan of gently simmering water (ensure the bottom of the bowl doesn't touch the water), melt the chopped dark chocolate and butter together. Stir until smooth and glossy. Remove from the heat and let it cool slightly.150 g unsalted butter, 150 g dark chocolate
- In a separate large bowl, whisk the eggs, caster sugar, and vanilla extract until pale and slightly thickened. This can be done with an electric whisk or vigorously by hand.2 large eggs, 150 g caster sugar, 1 tsp vanilla extract
- Gradually pour the slightly cooled chocolate mixture into the egg and sugar mixture, whisking continuously until well combined and homogenous.
- Sift the plain flour, cocoa powder, and salt over the wet ingredients. Gently fold them in with a spatula until just combined. Be careful not to overmix, as this can lead to tough brownies.75 g plain flour, 25 g cocoa powder, 1 pinch salt
- Pour the brownie batter into the prepared baking tin and spread it evenly. Bake for 25-30 minutes, or until a skewer inserted into the center comes out with moist crumbs attached (not wet batter). The edges should be set.
- Let the brownies cool completely in the tin on a wire rack. Once cooled, if you baked in a square tin, use a heart-shaped cookie cutter to cut out your brownie bases.
- If using fresh raspberries, gently rinse them. If using frozen, no need to thaw. Place the raspberries in a small saucepan with the 50g caster sugar and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries have broken down and released their juices, about 5-7 minutes.200 g fresh or frozen raspberries, 50 g caster sugar, 1 tsp lemon juice
- Press the raspberry mixture through a fine-mesh sieve into a clean bowl using the back of a spoon to remove any seeds, leaving you with a smooth raspberry puree. Discard the seeds. Let the puree cool to room temperature.
- In a small bowl, sprinkle the gelatin powder over the 2 tbsp cold water. Let it sit for 5-10 minutes until it forms a jelly-like consistency.1 tsp gelatin powder, 2 tbsp cold water
- Gently warm the bloomed gelatin in the microwave for about 10-15 seconds, or over a very gentle bain-marie, until it’s liquid again. Be careful not to overheat it.
- Whisk the dissolved gelatin into the cooled raspberry puree until fully incorporated.
- In a separate clean bowl, whisk the double cream until it forms soft peaks.150 ml double cream
- Gently fold the raspberry puree mixture into the whipped cream until just combined, creating a light and airy mousse. Be careful not to overmix, which can deflate the mousse.
- Place your cooled heart-shaped brownie bases onto serving plates.
- Spoon or pipe the raspberry mousse generously over each brownie base, creating a beautiful mound.
- Chill the Heart Shaped Raspberry Mousse Brownie Base in the refrigerator for at least 2 hours, or until the mousse is set.
- Before serving, garnish with fresh raspberries, chocolate shavings, or a dusting of icing sugar, if desired.fresh raspberries, chocolate shavings, icing sugar
Notes
Best stored in the refrigerator for up to 2-3 days. Freezing is not recommended due to the mousse texture. Do not reheat.